But­ter­milk-Pecan Pra­lines,

Southern Living (USA) - - Contents -

For ease in shap­ing big, beau­ti­ful pra­lines, por­tion the mix­ture into pa­per bak­ing cups, re­mov­ing them once the candies are set.



1 1 12 12 ⁄ ⁄ cups cups gran­u­lated packed dark sugar brown sugar

12 ⁄ cup whole but­ter­milk

12 ⁄ cup heavy cream

2 Tbsp. light corn syrup

12 ⁄ tsp. salt 3 Tbsp. cold un­salted but­ter, chopped into small pieces, at room tem­per­a­ture

2 tsp. vanilla ex­tract

2 12 ⁄ cups pecan halves, toasted 2 Tbsp. (1 oz.) bour­bon, rum, or

Ten­nessee whiskey 1. Line 2 bak­ing sheets with parch­ment pa­per. (If us­ing pa­per bak­ing cups, place 16 cups on bak­ing sheet or on a tray.)

2. Stir to­gether sug­ars, but­ter­milk, cream, corn syrup, and salt in a heavy, 2-quart saucepan; at­tach a candy ther­mome­ter to side of pan. Place pan over low; cook, stir­ring con­stantly, un­til sug­ars are melted and mix­ture is smooth, 5 to 8 min­utes.

3. In­crease heat to medium-high, and bring mix­ture to a boil. Boil gen­tly un­til the ther­mome­ter reaches 230°F to 235°F (soft-ball stage), 10 to 12 min­utes. Re­move from heat; let cool to 220°F, 6 to 8 min­utes.

4. Us­ing a wooden spoon, vig­or­ously stir in but­ter and vanilla, stir­ring un­til mix­ture turns creamy and opaque. Stir in pe­cans and bour­bon, and quickly spoon out


⁄ 4- cup por­tions onto pre­pared bak­ing sheets or into pa­per bak­ing cups.

5. Let pra­lines stand un­til com­pletely cool, about 1 hour. Serve im­me­di­ately, or wrap each pra­line in­di­vid­u­ally in wax pa­per or plas­tic wrap, and store in an air­tight con­tainer for up to 1 week.

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